Greek Lemon Chicken Soup Recipe

Please tell me you have some fun and exciting plans for the weekend because I … don’t. Actually, that’s not entirely true.

My excitement is that I’m still in my pj’s, don’t have to be anywhere and my child is upstairs taking a nice long nap. Thanks to a long visit from the gardener this morning, I was able to get my cooking done fast and early, allowing me to binge watch Netflix’s “Making a Murderer” and get some quality blogging.

ahhhhh.

So what did I cook up this morning? soup.

Yep, another soup. Sorry I’m definitely NOT sorry.

You guys, this is not just any soup. This is easily one of the most delicious soups I have ever eaten. ANYWHERE. I was actually a little blown away by the awesomeness of this soup.

Since it is still raining and pouring over here in California and I am on a mission to use up each and every one of the lemons my mother-in-law gave me, a lemon soup sounded like just the thing to make on this gloomy Saturday.

Artichokes and feta cheese are two of my favorite things, so I had pretty high expectations for this soup.

Instructions

In a large soup pot or dutch oven, heat the olive oil over medium high heat and add the onion. Cook the onion for 2-3 minutes, or until soft and translucent, stirring occasionally. Stir in the minced garlic and continue to cook for an additional minute, until garlic is nice and fragrant.

Stir in the lemon zest, lemon juice, chicken or vegetable broth, chicken breasts, salt and pepper and crushed red pepper. Turn heat to high, cover the pot and bring to a boil. Once boiling, reduce heat to medium low and allow soup to simmer for 5-10 minutes more.

Stir in the couscous and artichoke hearts and cook for an additional 5 minutes. Using tongs, remove the chicken breasts from the pot and shred it with a fork (or simple cut into small bite size pieces). Return chicken to the pot and turn off the heat. Stir in the crumbled feta and chopped green onions directly into the pot, or reserve and garnish each individual bowl separately.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did you Make this Recipe? Tag it Today!Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

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About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

Comments

Just wanted to tell you how much I enjoyed making and eating this soup this evening. I found the recipe on Pinterest and was immediately intrigued by the artichoke component. The feta garnish brought the soup to a wonderful level of flavor complexity, while the recipe is simple to make. I foresee making this recipe many times in the future and will be sharing it with others. Thank you, Elizabeth Speicher